Low Carb Phad Ka Prao
Discover the vibrant flavors of Thailand with this Low Carb Phad Ka Prao recipe, a lighter twist on the traditional dish that packs all the aromatic goodness with guilt-free indulgence. Made with ground chicken, fresh Thai basil, and crisp vegetables like red bell pepper and zucchini, this stir-fry is bursting with bold, savory, and slightly spicy notes. A perfectly balanced sauce featuring low-sodium soy sauce, fish sauce, lime juice, and a touch of erythritol ensures that every bite is both healthy and irresistibly delicious. Ready in just 30 minutes, this quick and easy recipe is ideal for busy nights and can be served on its own or over cauliflower rice for a completely low-carb meal. Perfect for anyone following a keto or low-carb diet, this dish combines authentic Thai flavors with modern healthy eating.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Ground chicken
- 1 cup Fresh Thai basil leaves
- 1 medium Red bell pepper
- 1 medium Zucchini
- 4 cloves Garlic cloves
- 2 small Red chili peppers
- 2 tablespoons Coconut oil
- 2 tablespoons Soy sauce (low sodium)
- 1 tablespoon Fish sauce
- 1 tablespoon Lime juice
- 1 teaspoon Erythritol or similar sweetener
- 0.5 teaspoon Black pepper
Instructions
Begin by preparing your vegetables: slice the red bell pepper and zucchini into thin strips. Peel and finely chop the garlic cloves, and slice the red chili peppers thinly.
In a small bowl, combine the soy sauce, fish sauce, lime juice, erythritol, and black pepper, then stir until the sweetener is dissolved. Set the sauce aside.
Heat a wok or large frying pan over medium-high heat and add the coconut oil. Once the oil is hot, add the chopped garlic and chili peppers, and stir-fry for 30 seconds until fragrant.
Add the ground chicken to the pan, breaking it up with a spatula. Stir-fry until it is partially cooked and no longer pink, about 5 minutes.
Add the sliced red bell pepper and zucchini to the wok and continue to stir-fry for another 3-4 minutes, until the vegetables are tender-crisp.
Pour the prepared sauce over the chicken and vegetables, stirring well to evenly coat everything.
Add the fresh Thai basil leaves and toss everything together, allowing the basil to wilt into the mixture for about 1 minute.
Remove the wok from the heat and serve your Low Carb Phad Ka Prao hot, garnished with additional basil leaves if desired. Enjoy by itself or over a bed of cauliflower rice for a completely low-carb meal.
Nutrition Facts
Calories |
1251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 4477 mg | 195% | |
| Total Carbohydrate | 61.1 g | 22% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 20.0 g | ||
| Protein | 117.4 g | 235% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 636 mg | 49% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 5034 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
